A delicious sweet and salty twist to soft and chewy chocolate chip cookies with the addition of both milk and dark chocolate chips and sea salt.
In a medium-size bowl, whisk together flour, baking soda, and kosher salt. Set aside.
In a large bowl using an electric mixer, lightly cream together butter and sugars; try not to incorporate too much air. Add eggs, one at a time, then vanilla extract; mixing after each addition until smooth.
Add flour mixture to wet ingredients; mix just until combined.
Gently fold in dark chocolate and milk chocolate chips.
Cover cookie dough with plastic wrap and refrigerate for 30 minutes, or overnight.
Preheat oven to 350F degrees.
Bake 8-10 minutes, or until edges are golden brown.
Cool cookies on baking sheet on wire rack 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Salted Chocolate Chip Cookies should be stored in an airtight container and will keep 4+ days.
Recipe adapted from Dan Kluger.